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Lemon Blackberry Cupcake Recipe

These lemon blackberry cupcakes are soft, fluffy lemon cupcakes topped with sweet blackberry buttercream and a fresh blackberry for the prettiest spring or summer dessert.
Prep Time20 minutes
Cook Time22 minutes
Keyword: blackberry buttercream, lemon blackberry desserts
Servings: 12 cupcakes
Calories: 380kcal

Equipment

Ingredients

Lemon Cupcakes:

  • 1 1/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter softened
  • 3/4 cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1/2 cup sour cream
  • 1/4 cup whole milk

Blackberry Buttercream:

  • 1 cup unsalted butter softened
  • 3-4 cups powdered sugar
  • 2-3 tbsp freeze-dried blackberry powder
  • or blackberry puree strained to remove seeds
  • 1 tbsp heavy cream or milk
  • 1 tsp vanilla extract
  • pinch of salt

Instructions

For the Cupcakes:

  • Preheat oven to 350°F.
  • Line a cupcake pan with liners.
  • In a bowl whisk together: flour, baking powder, baking soda, and salt.
  • Beat butter and sugar until light and fluffy.
  • Add eggs one at a time.
  • Mix in vanilla, lemon zest, and lemon juice.
  • Mix in sour cream.
  • Alternate adding dry ingredients and milk.
  • Mix until just combined.
  • Fill liners 2/3 full.
  • Bake 18–22 minutes or until tops spring back.
  • Cool completely.

For the Blackberry Buttercream:

  • Beat butter until creamy.
  • Add powdered sugar gradually.
  • Mix in blackberry puree, vanilla, cream, and salt.
  • Beat until fluffy.
  • If needed, add more powdered sugar to thicken.

Frost & Decorate:

  • Pipe frosting onto cooled cupcakes.
  • Top each with a fresh blackberry.
  • Optional: extra lemon zest, mint leaf, drizzle of blackberry sauce. If you're feeling fancy.

Nutrition

Serving: 1cupcake | Calories: 380kcal | Carbohydrates: 38g | Protein: 4g | Fat: 18g | Sugar: 28g